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Tuesday, June 22, 2010

Hawaiian Banana Bread

From the kitchen of One Perfect Bite...My homey's call this lovely banana loaf King Kamehameha bread. We first had it in Hawaii several years ago. It is a lovely loaf whose taste has been enhanced by some very pleasant memories. When we returned from the islands, I began to search for a banana bread recipe that had the same plantation flavors as the bread we so enjoyed. Some find it strange that my quest for new foods begins with a search rather than an experiment. The work I did before retirement taught me not to reinvent the wheel, and, for better or worse, I've carried that belief into my kitchen. I don't create or develop recipes unless I absolutely have to, or I have a truly original idea. That I ever began to enter cooking contests is a mystery to those who know me, and that I actually began to win some is a miracle to me. So, it should come as no surprise, that rather than parse taste memories, I began a search for a recipe I suspected already existed. The search brought me to this lovely bread from Gourmet Magazine. It is very close to the one we sampled on the islands. There are some tricks to making a great banana bread and if you want full banana flavor you have to start with really nasty bananas. The best bananas, from a cook's perspective, are the ones that have huge leopard spots on their exteriors. Beautiful bananas look lovely in a fruit bowl but they make anemic breads, cakes or puddings. I also find it important to toast nuts and other dry additions that are folded into quick breads. Toasting will enhance their flavors as well. This bread is very moist and, if well-wrapped, will stay fresh for several days. It is easy to make and, in the great scheme of things, fairly inexpensive to make. If you can't find macadamia nuts in your area, almonds or pine nuts can be substituted. This is a wonderful bread and I think you'll enjoy it. The aroma as it bakes has been known to make grown men weep. Here's the recipe.

:) I have some bananas sitting here that have reached that "nasty" stage. And I just had a conversation with my son that involved me saying something along the lines of "if it ain't broke, don't fix it". I use many of my grandmother's techniques and recipes because I see no need to reinvent something that already brings such pleasure. I mentioned your blog in yesterday's post (and linked back to you) and have already gotten some emails thanking me for finding you! Have a wonderful dayxoxo Pattie

This sounds very much like the banana bread that we had at tea at the Kahala Mandarin Oriental on Oahu. The tea "area" of the lobby was open on both sides with ocean breezes wafting through, the tea was perfectly brewed and the banana bread had all the taste of the island. I was just foraging in my freezer and found only one loaf of banana bread left. I'm going to do your recipe in a few small loaf pans--one for now and one for the freezer. Many thanks!

There's nothing like a good banana bread -- and it is the thing to do with overripe bananas! In fact, sometimes I'll buy the marked down bananas just for bread! Haven't made it in a while but yours reminds me that I should -- and that I should try your recipe!

Fortunately, mac nuts are more and more available in the mainland. They're still found in the overpriced nut section, but now also often in the produce section in more generically-marked bags. But better still, get them from Sunflower Market or Whole Foods where you can buy exactly how many you need from the bulk section.

This is truly a summery banana bread. It looks so moist and the tropical flavors are a delicious change from the norm. I adapt a lot of recipes also - mainly by following them and thinking - you know what would go well here????

Mary, I love reading your posts because I feel like I'm having a conversation with you in your kitchen! I have some rather dark skinned banana's on my counter at the moment that would love to be used in this tried and true recipe you use. Thanks for the tips on toasting nuts and everything. Can't wait to pull up a chair another day :)

Mary,I have a bunch of VERY RIPE bananas on my counter, and I've wanted to try a new variation of banana bread. I would love to give this a try. If I post about it, I will be sure to credit you and your wonderful blog!

Banana bread is my kind of sweet, not too sweet and flavorful and i make it every time with a different kind of nuts and dry fruits but i never made it with coconut flakes! And i thought i knew all the tricks! Thanks Mary i am going to make it for sure, except for the macadamia i don't get it here, but i think almonds will do. Ciao!

Oh how lovely- spread with honey for breakfast, or with a cup of tea at any time of the day! Thanks for your kind words on my blog- and I found David Lebovitz's tips on setting with gelatine, I've bookmarked it and will certainly use it in the future. Have a wonderful week, with kind regards, Emmalene x

I, too, always search for recipes that already exist. I used to be an attorney and I don't like to recreate the wheel either! In fact, long-standing recipes are a great source of inspiration and flavor combinations. I find they are a good starting point for most kitchen quests. Your blog is lovely and this bread looks fantastic. I am a lover of all kinds of banana bread!

Wow, that sounds fantastic! I've never had banana bread, but your recipe has convinced me to try it...Also, your other recipes are great, I'll definitely be back. Thanks for your visit and lovely comment on my blog, I appreciate you taking the time and hope you'll be back soon. Love from London x

I love the way your technocratic mind works. This exactly how I proceed when I want to recreate something. All your hints are very helpful and I am sure the end result definitely lives up to everybody's expectations.

If there's one thing I have loads of in the freezer is mashed banana ready for the next good recipe.Yours does certainly bring back memories of Hawaiian baked goods for me too ;o)Great comfort dessert.Thanks Mary...and flavourful wishes, Claudia

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